Biscuits and shortbread

The light, crisp pastry depends largely how it's done and cooked. The freshness of ingredients and easy management of the fingertips are necessary for good results. The fat should be rubbed until lumps remain and the flour looks like fine bread crumbs. Hands should raise the flour until well above the bowl so that air is incorporated into the mixture.

The addition of the liquid is very important. It should be added all at once and mix in a veryquickly with a table knife or spatula. The gradual addition of water is a rough-textured bread. In the rich shortcrust or puff pastry, biscuits which is added to the yolk, egg yolk with the water should be added to the flour before adding, otherwise it will not mix evenly, and this is mixed in stripes of hard paste in the result.

Dough should hold together loosely and let the bowl clean. It should be rotated and knead very lightly. This is done by bending the edgesthe center of a very light, only with the fingertips to maintain a smooth, even paste. The dough must be rolled with a short, light strokes. Poor rolling to firm dough. Very little flour to prevent the dredging of the board and rolling pin attack, are required. If too much flour used for dredging, the percentage of fat to flour to be changed and this will cause the bread dry and hard. Go directly to roll with dashes, just rolling now andTo you. To prevent the dough a good shape and attack, lift the dough on rolling pin and turn the possibility of the fourth round, ie, turning the dough so that the pages have become the top and bottom. Never head pastry, roll on both sides. This makes the dough tough.

Pastry can be cut with a floured sharp knife, cutting with clean shots without pulling the dough, or with a knife dipped in flour. Use cutters under the eyes of snacks and fluted cutter for sweetCourts. After cutting and shaping, let the dough relax for at least 10 minutes in a cool place before cooking. This allows the gluten, which was to relax in the production and roll the dough stretched. Otherwise, the dough is stretched badly shrink during baking.

Bake in ungreased pie trays. Greasing is not necessary as dough baking company has an adequate amount of fat to prevent sticking is. Dough must be baked with beaten egg or glass will be beatenEgg mixed with water or milk. Glaze only the top part of baked goods, never cut corners. Cook on top of hot oven (425 ° C for 15 minutes), set up to allow the dough. Then the temperature to 375 º F, so the pasta to cook completely without reduced Browning.

Pastry should be cooked to be diluted to be used as a dough for baking. The roast should easily smoke slowly in oil so the dough to cook thoroughly to do. Quick cooking pastaBecause the dough brown too quickly before the dough is well cooked.

Reason for success Pastry:

Tough and hard biscuits before
(A) The fat was melted while rubbing a.
(B) The dough was too much water was added with the result that more needs to be added to flour, then the percentage of fat to flour was excited.
(C) The dough was kneaded and worked too.
(D) The material has been done too.
(E) The dough was rolled up on both sides.
(F) The dough wascooked too long in the oven was not hot enough.

According Crunchy pasta
(A) The dough was made with the wrong ratio of fat to flour. Too much fat was used, resulting in a dough that is too rich.
(B) The mixture was mixed with a little 'water to bind well.
(C) The mixture was treated and was oiled.
(D) The dough was rolled with too much flour used for dredging.

Third Blisters biscuits
(A) The fat was not well rubbed in.
(B) The water wasalso gradually.
(C) The mixture was not sufficient to mix the ingredients and sufficient to evenly distribute the air thick.
(D) The dough was cooked was too close to the top of the oven too hot.
(E) The dough was cooked in oil, which was too hot.

Shrunken head quarter and ill-shaped cakes
(A) The dough was too soft.
(B) The dough was stretched during rolling.
(C) The dough was stretched during the formation or the casing.
(D) The dough was evilshaped and treated badly.
(E) The dough was left to relax before cooking.